Ingredients:

  • 1 cup Raw Cashews (soaked)
  • 1/2 cup Water (plus extra for consistency)
  • 2 Tbsp Nutritional Yeast
  • 1 Tbsp Lemon Juice
  • 1 large Garlic Clove
  • 1 tsp Dried Oregano
  • 1/2 tsp Sea Salt
  • 10 oz Cremini/Chestnut Mushrooms (minced)
  • 1/2 cup Walnuts (finely chopped)
  • 2 Tbsp Olive Oil (for crumble)
  • 1 Tbsp Hot Smoked Paprika
  • 1 tsp Crushed Fennel Seeds
  • 1 tsp Dried Thyme (for crumble)
  • 2 Tbsp Soy Sauce or Tamari
  • 1/2 tsp Red Pepper Flakes
  • 1/2 tsp Black Pepper
  • 1 large Red Onion (sliced)
  • 1 large Red Bell Pepper (sliced)
  • 1 Tbsp Olive Oil (for vegetables)
  • 1 Tbsp Balsamic Vinegar
  • 4 sprigs Fresh Thyme (for roasting)

Instructions:

  1. Soak cashews in boiling water for 30 minutes (or cold water for 2 hours). Drain thoroughly before use.
  2. Finely mince the mushrooms and walnuts, either by hand or using a food processor pulse function, until the mixture resembles coarse ground meat.
  3. Slice the red onion and bell pepper into even strips. Preheat oven to 400°F (200°C).
  4. To create the Cashew Ricotta: Add the drained cashews, 1/2 cup water, nutritional yeast, lemon juice, garlic, oregano, and salt to a high-speed blender.
  5. Blend on high, scraping down sides, until perfectly smooth and creamy. Adjust consistency with water, 1 tsp at a time, to achieve a thick ricotta texture. Set aside.
  6. To make the Chorizo-Style Crumble: Heat 2 Tbsp olive oil in a skillet over medium-high heat. Add minced mushrooms and sauté until all moisture evaporates and they begin to brown (about 8-10 minutes).
  7. Reduce heat to medium. Stir in the walnuts, smoked paprika, fennel seeds, thyme, soy sauce/tamari, and red pepper flakes. Cook for 3-5 minutes until spices are toasted and the mixture is slightly dry. Keep warm.
  8. To roast the vegetables: Toss the sliced onion and pepper on a parchment-lined baking sheet with 1 Tbsp olive oil, balsamic vinegar, salt, pepper, and fresh thyme sprigs.
  9. Bake for 15-20 minutes, or until the edges are soft and slightly charred. Remove and let cool slightly.
  10. Assemble your pizza by applying sauce, then dolloping the Cashew Ricotta, followed by the Chorizo Crumble and Balsamic Roasted Vegetables, before baking according to your dough instructions.